Bring a big pot of water to boil. While it does, wash the greens very well. Trim the rough ends, then cut the thin stems (the ones up to a half-inch in width) into half-inch lengths and set aside. Cut the leaves into one-inch strips and set aside separate from the stems. Drop the stems into the boiling water and let cook until just-cook, three to five minutes. Remove from the water with a slotted spoon and place into a colander to drain. When the water returns to a boil, add the greens, in batches if necessary, and cook for two to three minutes, until cooked but still bright green. Add to colander to drain. Once completely drained, refrigerate. You should end up with about 6 cups of greens and stems.

In a large bowl, whisk eggs. Whisk in all ingredients except greens and stems. With a spatula, fold greens into ricotta mixture. Grease a quiche pan or other baking dish and transfer mixture into it, smoothing. Cover with foil and refrigerate

TO PREP AHEADONE OR TWO DAYS BEFORE Flash cook the greens and stems and refrigerate.DAY BEFORE Assemble the gratin (except any topping) and refrigerate. DAY OF Just before going in the 375F oven, add the topping.

I don't like greens "plain," but these were wonderful! I went back for seconds, and then thirds. :-) I added a hefty amount of parmesan cheese as recommended. I didn't actually put anything on for a topping. Other than that, I followed the directions as-is.

I made this last week - it was my first time cooking greens of any sort. I think I used too many greens for the amount of cheesy goodness I used (I was definitely closer to 1 cup than 2 of grated gruyere), so when I try it again, I'll change my ratios - but it's a good recipe (I just didn't follow it very well...)

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